I’m a huge fan of adding beans to my chili’s…but after making this Tex Mex style of chili with only braised down meat, peppers and tomato’s, I changed my mind.  It’s like a mother sauce that you can use for other dishes. This is my version of a very old fashioned style of chili.

Enjoy! 

Chili Con Carne
By the Gourmet Farm Girl
 
 
 
 
3 Tablespoons vegetable oil
1 pound beef chuck (cubed)
1/2 pound pork loin (cubed)
3 Tablespoons Chili powder (hot)
1 large onion (chopped)
1 large Ancho chili (chopped)
6 cloves of garlic (minced) 
1 Tablespoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon coriander
1 fresh tomato (chopped)
1 quart tomato juice
2 flour tortillas (ground)
this will be used as a thickener)
Dried pepper seeds to taste.
 
 
In a large Dutch oven heat the oil over medium high heat and brown the meat for 5-7 minutes.
Sprinkle the chili powder over the meat and stir. Add the onion, Ancho pepper, garlic, oregano, cumin, coriander and fresh tomato. Stir and cover the post with the lid. Braise for 1- 1 1/2  hours over medium to low heat. Stir occasionally.
 
Tear the tortilla shells into large pieces and grind in a food processor until it resembles a flour texture; set aside.
 
When the meat is tender add the tortilla flour to thicken the chill. Reduce to simmer and cook for an additional 10-15 minutes with the lid tilted. ( it can sit an simmer for as long as you like)
 
Serve with hot chili pepper flakes, or any other garnishment you would like…
 
Yields  6-8 servings